Ingredients
Scale
- 3 tablespoons olive oil
- 100 ml lime juice
- 2 tablespoons chopped cilantro
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 4 boneless chicken thigh fillets
- 1/2 yellow bell pepper (deseeded and sliced)
- 1/2 red bell pepper (deseeded and sliced)
- 1/2 onion (sliced)
- 5 cups Romaine lettuce (washed and dried)
- 2 avocados (sliced)
- 1 pinch cilantro (extra to garnish)
- 1 pinch sour cream (optional)
Instructions
- In a mixing bowl, whisk together olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, salt; reserve half for later.
- Marinate chicken fillets in the remaining marinade for at least two hours.
- Grill chicken on medium-high heat for about 6–7 minutes per side until cooked through; let rest.
- Sauté sliced bell peppers and onions in the same grill pan until tender.
- Slice grilled chicken and combine with lettuce, avocado, sautéed veggies in a large bowl; drizzle with reserved marinade before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad bowl (about 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Marinate overnight for deeper flavor. Customize spice level by adjusting chili flakes. Serve immediately for best freshness.